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Quiche Recipe

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This classic French quiche features a buttery, flaky crust filled with a silky egg custard, nutty Gruyère cheese, crispy bacon, and caramelized onions. Perfect for brunch, lunch, or a light dinner, this elegant yet easy recipe delivers bakery-quality results at home.

Ingredients

Scale

For the Crust:

  • 1 refrigerated pie crust (or homemade pâte brisée)

For the Filling:

  • 6 strips thick-cut bacon, cooked crispy and crumbled
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon butter
  • 4 large eggs
  • 1½ cups heavy cream
  • ½ cup whole milk
  • 1½ cups shredded Gruyère cheese, divided
  • ¼ teaspoon salt (adjust based on bacon saltiness)
  • ¼ teaspoon black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Preheat and prepare crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish, crimping the edges decoratively. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake another 5 minutes until lightly golden. Remove from oven and set aside.
  2. Cook the bacon: In a large skillet over medium heat, cook bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble when cool enough to handle. Reserve 1 tablespoon of bacon grease in the pan (drain the rest).
  3. Caramelize the onions: In the same skillet with the bacon grease, add butter and sliced onions. Cook over medium-low heat, stirring occasionally, until onions are soft, golden, and caramelized, about 15-18 minutes. Season with a pinch of salt and pepper. Set aside to cool slightly.
  4. Make the custard: In a large mixing bowl, whisk together eggs, heavy cream, and milk until well combined and slightly frothy. Add salt, pepper, and nutmeg. Whisk again to incorporate all seasonings evenly.
  5. Assemble the quiche: Sprinkle half of the Gruyère cheese over the bottom of the pre-baked crust. Layer the caramelized onions evenly over the cheese, then scatter the crumbled bacon on top. Pour the custard mixture slowly over the fillings, being careful not to overflow. Sprinkle the remaining Gruyère cheese over the top.
  6. Bake: Place the pie dish on a baking sheet (to catch any drips) and carefully transfer to the oven. Bake at 375°F for 40-45 minutes, until the center is just set but still has a slight jiggle when gently shaken. The edges should be puffed and golden brown.
  7. Cool and serve: Remove from oven and let cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to fully set. Garnish with fresh chives if desired. Serve warm or at room temperature.

Notes

  • Blind baking is essential – This prevents a soggy bottom crust by partially cooking it before adding the wet custard.
  • Don’t overbake – The quiche continues cooking from residual heat as it cools. Remove it when the center still jiggles slightly for the creamiest texture.
  • Prevent cracking – Avoid opening the oven door frequently, and don’t bake at too high a temperature.
  • Customize your fillings – This recipe works with endless variations. Try spinach and feta, mushroom and Swiss, or tomato and basil.
  • Room temperature ingredients – Let eggs and cream come to room temperature for the smoothest custard.

Nutrition

Find it online: https://focialy.com/quiche-recipe/